Directions

Step one

Drain tofu and place between a clean kitchen towel. Top with a heavy skillet and let sit 30 minutes to remove excess moisture. Crumble dried tofu into a medium bowl. Toss tofu with cornstarch to coat.

Step two

Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium- high heat. Add tofu in an even layer. Cook until browned and crispy, about 5 minutes, stirring occasionally. Remove to a paper towel-lined plate.

Step three

Add remaining 1 tablespoon oil and cooked rice to skillet. Cook undisturbed 1 minute. Stir in scallion whites and garlic; cook until fragrant, about 1 minute. Stir in kimchi, bean sprouts, carrot, Korean BBQ sauce and cooked tofu until well coated with sauce. Remove from heat and garnish with scallion greens. Top each serving with a fried egg, if desired.